Ricotta and Roasted Tomato Bruschetta with Pancetta
Peak-season tomatoes make all the difference in this simple bruschetta from author Susan Spungen. They’re the perfect accompaniment to a bowl of soup or a large salad, or, to turn them into two-bite hors d’oeuvres, simply cut the bruschetta crosswise into strips.
- Ounce multicolored cherry tomatoes
- 8 slices of country bread, cut 1/4-inch thick and toasted
- 1 Pound fresh ricotta cheese
- 32 sage leaves
- 4 thin slices of pancetta
- kosher salt
- 5 Tbsp extra-virgin olive oil, plus more for drizzling
- 2 garlic cloves, thickly sliced
- flaky sea salt, for serving
- Preheat the oven to 325°. In a bowl, toss the tomatoes with the garlic and 1 tablespoon of the olive oil; season with kosher salt and pepper. Transfer the tomatoes to one side of a parchment-lined baking sheet and lay the pancetta slices out on the other side. Bake for 25 minutes, until the pancetta is crisp. Transfer the pancetta to paper towels to drain, then crumble.
- Roast the tomatoes for about 10 more minutes, until bursting and lightly caramelized. Transfer the tomatoes and any rendered fat from the pancetta to a bowl.
- Meanwhile, in a small skillet, heat the remaining 1/4 cup of olive oil over moderately high heat. Add the sage and fry until bright green and crisp, 30 to 45 seconds. Drain the sage on paper towels; reserve the oil for another use.
- Spread the ricotta on the toasts and top with the tomatoes and crumbled pancetta. Drizzle with olive oil, sprinkle with sea salt and pepper and top the toasts with the sage leaves. Serve immediately.
Recipe Credit: Susan Spungen
Image Credit: Johnny Miller